Chef Aaron May puts his stamp on Renegade burger

Chef Aaron May puts his stamp on Renegade burger

Chef Aaron May must have motorized wheels on his kitchen clogs, considering how he manages to move among so many restaurants (think Praying Monk in Scottsdale, Over Easy in Phoenix and Scottsdale, the Lodge in Scottsdale, May’s Counter Chicken & Waffles in Tucson, among others).

Now, he is consulting at Renegade Tap and Kitchen — the former Renegade Canteen — in Scottsdale. And for a dramatic entry, May has changed one of the menu’s most popular dishes, the hamburger. It was created by Renegade’s original chef, Robert McGrath, and featured 12 ounces of beef stacked with cheese, green chile, thick-cut bacon, tomato, lettuce and grilled onions.

The Renegade recipe was named “Best Hamburger — Critic’s Pick” for 2012 by Republic restaurant critic Howard Seftel.
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“Obviously, we inherited a fan base for the burger, and I was challenged to improve on it without running off longtime fans,” May said. Read more

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